Vegan or vegetarian recipe for a Portobello Mushroom Wellington

Ingredients

Mushrooms:
2 tablespoons olive oil
4 large portobello mushrooms, stems removed
2 cloves garlic, minced or crushed
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh rosemary, finely chopped
coarse sea salt and fresh ground black pepper

Nut roast filling:
2 teaspoons olive oil
1 small red onion, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 teaspoon sea salt
fresh ground black pepper
1 cup dry white wine
1/2 tablespoon coconut or brown sugar
1/4 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and chopped
1/2 cup chestnuts
1/2 cup unsalted raw cashews
1/2 cup pecans
1 1/2 cups cooked quinoa
1/2 cup vegetable stock

Wellington case:
two large sheets of puff pastry (egg-free if you can find it)
1/2 cup almond milk

How to
Start with the mushrooms by heating 2 tablespoons of olive oil in a large skillet over high heat. When hot, add the mushrooms and cook for 10 minutes. Sprinkle with rosemary, thyme, garlic, salt and pepper, remove from heat, and set aside.

Heat 2 teaspoons of olive oil in the same pan over medium heat. Add the onion and sauté for 5 minutes until soft. Add the rosemary, salt and pepper, and continue cooking for another few minutes.

Raise the heat slightly, pour in the wine, and cook it down. Add the sugar and cook until it caramelizes. Pour the mixture into a large bowl.

Whiz together the sun-dried tomatoes, nuts and quinoa until the mixture resembles coarse crumbs. Add this to the bowl with the onion and gradually add the vegetable stock. Mix well until the mixture clumps.

Lay out a sheet of puff pastry onto a baking tray. Add a 1-cm (about 1/2-inch) layer of the nut roast filling mixture onto the pastry dough and shape the mixture into a log-like shape.

Place the cooked mushrooms over the filling and spoon the remaining nut roast filling mixture over top. Gently layer the other sheet of pastry over top, pushing over top of the nut filling and mushrooms, and pressing down gently.

Trim off any excess edges of the pasty with a sharp knife. Seal the edges with a fork and use the fork to poke small holes in into the loaf. Brush the pastry with almond milk.

Bake in a preheated 200C oven for 40 minutes or until lightly browned and baked throughout.

To serve, cut the loaf into thick slices using a bread knife. Enjoy hot with any toppings you may desire and a healthy dose of steamed or roasted vegetables to complete the meal.

Lisa’s Vegetarian Kitchen (Lisa’s Vegetarian Kitchen) / CC BY 2.5

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